MARK BITTMAN'S GRAVLAX
Use king or sockeye salmon from a good source. In either case, the fish must be spanking fresh. Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.
Provided by Mark Bittman
Categories breakfast, brunch, lunch, condiments, project, appetizer
Time P1DT15m
Yield At least 12 appetizer servings
Number Of Ingredients 7
Steps:
- Fillet the salmon or have the fishmonger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
- Toss together the salt, brown sugar and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds -- some unopened cans, for example. Refrigerate.
- Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel and lemon wedges.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 377 milligrams, Sugar 23 grams
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Sherilyn Honanie
[email protected]This is the best gravlax recipe I've ever tried! The salmon was so moist and flavorful, and the cure was perfect. I loved the addition of the dill and juniper berries. I will definitely be making this again.
Chandan chandan_thakur
[email protected]I've made gravlax a few times before, but this recipe is by far the best. The instructions were easy to follow, and the results were amazing. The salmon was so moist and flavorful, and the cure was perfect. I will definitely be using this recipe agai
JAHIDUL ALAM
[email protected]This gravlax was delicious! I made it for a brunch party, and it was a huge hit. The salmon was perfectly cured, and the dill and juniper berries added a nice flavor. I would definitely recommend this recipe to anyone who loves gravlax.
Jannat Riya
[email protected]I love gravlax, and this recipe is one of the best I've tried. The salmon was so moist and flavorful, and the cure was perfect. I will definitely be making this again.
Umair Faiz
[email protected]This gravlax was a hit at my party! The salmon was perfectly cured, and the dill and juniper berries added a nice touch. I would definitely recommend this recipe to anyone who loves gravlax.
Solimar Rodrigez
[email protected]I've never made gravlax before, but this recipe was easy to follow and the results were amazing. The salmon was so tender and flavorful. I will definitely be making this again!
Mikhia'el Scott
[email protected]This gravlax was delicious! I made it for a party, and it was a huge hit. The salmon was perfectly cured, and the dill and juniper berries added a nice flavor. I would definitely recommend this recipe.
Zelda Berry
[email protected]I'm a big fan of gravlax, and this recipe did not disappoint. The salmon was perfectly cured, and the dill and juniper berries added a nice touch. I would definitely recommend this recipe to anyone who loves gravlax.
Gift Morukhuladi
[email protected]This is the best gravlax recipe I've ever tried! The salmon was so moist and flavorful, and the cure was perfect. I loved the addition of the dill and juniper berries. I will definitely be making this again.
Rahul Hossen
[email protected]I was a bit hesitant to try this recipe, as I'm not a big fan of raw fish. But I'm so glad I did! The gravlax turned out amazing. The salmon was tender and flavorful, and the cure was perfect. I served it with blinis and crème fraîche, and it was a h
Tanha Tahani
[email protected]This gravlax was delicious! I made it for a brunch party, and it was a huge hit. The salmon was perfectly cured, and the dill and juniper berries added a nice flavor. I would definitely recommend this recipe to anyone who loves gravlax.
Radha Moni
[email protected]I've made gravlax a few times before, but this recipe is by far the best. The instructions were easy to follow, and the results were amazing. The salmon was so moist and flavorful, and the cure was perfect. I will definitely be using this recipe agai
Ibrar meyo
[email protected]I'm not a big fan of fish, but I loved this gravlax! The curing process really mellowed out the flavor of the salmon, and the dill and juniper berries added a nice touch. I'll definitely be making this again for my next party.
Malik sikander
[email protected]This gravlax recipe is a keeper! The salmon turned out perfectly tender and flavorful, with just the right amount of saltiness. I served it with blinis and crème fraîche, and it was a hit with my guests. Will definitely make this again!